2 cups cauliflower florets (par boiled)
1 cup basen
2 table spoons rice powder
1 tea spoon red chilli powder
1/4 tea spoon soda bi carb
salt to taste
1 tea spoon saunf (fennel seeds)
a pinch of hing
1/4 tea spoon ajwain (carom seeds)
finely chopped coriander leaves
Oil for deep fry
cauliflower florets (dipped in the batter)
Par boil cauliflower florets and drain them properly. Keep them aside. Take a cup of besan (gram flour) and 2 table spoons of rice powder in a bowl. To it add soda bi carb, salt to taste, red chilli powder, hing, ajwain, saunf and finely chopped coriander leaves. Add sufficient water to it and make thick batter. Now add the cauliflower florets. (You can see in the pic. above) Mix well.
Now heat oil for deep fry in a pan. Drop each floret (dipped in the batter) into the oil and fry until golden brown. Remove from the oil. Drain them on an absorbent paper.